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Expired European patentEurope

Composition and process used for stabilizing egg yolk proteins subjected to subsequent heat treatment

EP 0663151 B1 · Applicant: SOCIETE DES PRODUITS NESTLE S.A.

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Listed from its EPO record in Patent Yard's archive of European patents past their term. Its claims, description and drawings are in the EPO PDF and on Google Patents, and the Claude kit works from them.

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Why it's free to use

  • Filed December 24, 1994 and granted August 30, 2000. A European patent lasts at most 20 years from filing, so its term ended December 24, 2014.
  • A supplementary protection certificate, which can extend a medicine or crop-protection patent, adds at most five and a half years, so even that would have ended by June 24, 2020.
  • We check European rights only. A US or other national patent in its family could still be in force: check its family on Espacenet or Google Patents.
FiledDecember 24, 1994
PublishedJuly 19, 1995
GrantedAugust 30, 2000
Term endedDecember 24, 2014
Application numberEP 94120654
Classification (CPC)A23L23/00 +2 more

Timeline

Timeline From EPO dates

1995199719992001200320052007200920112013Application filedDec 24, 1994PublishedJuly 19, 1995Patent grantedAug 30, 2000Term endedDec 24, 2014

Sources & verification

Official EPO records

Full published documentClaims, description and drawings as a PDF.EPOEuropean Patent RegisterProcedure, status, file inspection and legal events.EPOLinked open EP data recordThe bibliographic record this page is built from.EPO

Cross-check elsewhere

Google PatentsFull text, worldwide family, citing patents and legal events.patents.google.comEspacenetNational family members and their legal status.European Patent Office

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